Nigerian Jollof

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 Roma tomatoes (quartered)

2 red bell peppers (diced)

½ red onion

1-3 habanero peppers (diced, adjust to taste)

⅓ cup vegetable oil

½ onion (diced)

2-3 bay leaves

½ tsp thyme (substitute thyme powder as needed)

2 bouillon cubes (make sure to buy a vegan version!)

1 tbsp tomato paste (for the color - you can make do without)

1 ¾ cups stock

2 cups long grain rice (wash and drain to get rid of excess starch)

1 tsp salt (add more to taste as needed)

Directions

Pepper Sauce

Make pepper sauce

Blend tomatoes, red peppers, onion and habanero peppers in a blender until you get a smooth puree. This is the base of the Jollof rice.

Jollof Rice

Saute onions

In a deep pot, heat the vegetable oil over medium heat. Add diced onion and bay leaves to heated oil and fry for 2-3 minutes

Fry pepper sauce

Once onions are translucent, add pepper sauce, thyme, bouillon and tomato paste for color. Cook for 3-4 minutes until the raw smell of the pepper sauce disappears.

Add stock, cover, and bring to a boil (covered). Add washed and drained rice, mix with the sauce, and lower heat to a low-medium.

Cook covered

Now, cover the pot (either with foil first or just a tight fitting lid) and simmer for 10 minutes. At the 10 min mark, stir the rice so it doesn't stick. Check to see how the rice is cooked. Cook for another 2 to 4 minutes to finish cooking the rice.

Optional crispy bottom

If you want the bottom to be crispy, turn up the heat to medium high for 1 minute

Serve

Take the pot off the heat, and stir up the crispy rice at the bottom to the top. Add a few more slices of onion and serve hot!

Nutrition

• Calories: 361 kcal
• Total Fat: 13 g
• Saturated Fat: 10 g
• Cholesterol: 1 mg
• Sodium: 1009 mg
• Total Carbohydrate: 56 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 6 g